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Not being able to travel, I have to create things in my kitchen to take us places. This sun dried tomato bread has the flavours of Morocco. This country is going to remain on my bucket list until we can eventually get there.
Head straight on to the Recipe For ♥ Sun Dried Tomato Bread ♥
For years Dave and I have discussed celebrating big birthdays by going away for a night. We would book somewhere for us and close friends for dinner, bed and breakfast. It would have to be far enough away from home to make staying over worthwhile. Yet close enough that people would travel. Last year Dave found an hotel that was once the home of the Ian Fraser-Jones, a local motor racing driver. It seemed like the ideal place to have a small gathering. Looking on booking.com the rates were reasonable, and within our budget. Dave made contact via email stating that he wanted to make an enquiry for 6 couples for the weekend before his birthday. They got back to him saying they were fully booked but could accommodate us the weekend before or after. He then spoke to them telephonically to find out about us going there for an evening.
Today’s inspirational recipe from Lavender and Lime ♥ Sun Dried Tomato Bread ♥ #LavenderAndLime Click To Tweet
We would need to see the place before making such a commitment, and we would need to see what the food was like. The receptionist gave Dave a rate of R1000.00 including breakfast for the two of us. He then went to look at booking.com and saw that he could make a reservation for R680.00. Quite a huge price difference. When we looked together that night I told him the most expensive room was R1000.00, not including breakfast, and maybe that is what they were offering us. He phoned the following morning to say he would like to come, and to confirm the restaurant would be open. To which the response was “no, only by prior arrangement”. They were not prepared to make that for us, and so Dave told her to forget it, we would make other plans. Clearly they don’t need our function.
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Sun Dried Tomato Bread
You can replace the sun dried tomatoes with harissa if you want the bread to be spicy
Recipe Category: Bread
All Rights Reserved: An original recipe from Lavender and Lime
Ingredients600 g bread flour, plus extra for dusting10 g flat leaf parsley, roughly chopped5 mls ground coriander5 mls ground cumin5 mls smoked sweet paprika8 g instant dried yeast5 mls fine salt330 mls water30 mls olive oil2 cloves garlic, crushedcanola oil for greasing165 g sundried tomatoes, drained weight if in oil
MethodPlace the flour, parsley and spices into a stand mixer bowl and mix to combinePour the yeast in on one side of the bowl, and the salt on the opposite sideAdd the water, oil and garlicUse a dough hook, mix on a slow speed until a dough formsKnead for 10 minutes then turn out onto a lightly floured surfaceShape into a ball and lightly oil the bowl with oilPlace the dough, seam side down, into the bowl and cover with a shower capSet aside to prove until doubled in sizeTurn the dough out onto a lightly floured surface and roll out into a 45cm x 30cm rectangleOrient the dough so that the long edge is in front of youPlace the sun dried tomatoes into a blender and blitz until smoothSmear the mixture onto the dough, leaving a 3cm border at the topRoll the dough from the bottom up towards the top, as tightly as you canNow orient the dough so that the short edge is facing youWith the seam side facing down, cut the dough in half lengthwise down the middle, leaving the top attachedCriss cross the two halves over each other, and seal the bottom edge as best you canWith the exposed edge upwards, shape into an S shape as you place it onto a lined baking tray Leave to rest uncovered while you preheat the oven to 200° CelsiusPlace into the oven to bake for 35 minutesRemove from the oven and place onto a wire rack to cool completely
Inspiration published on Lavender and Lime May 17:
2019: Yuzu Choc Chip Ice Cream
2017: Ristorante Da Massi
2015: The Woman Who Stole My Life
2013: Col’Cacchio Celebrity Chef Signature Pizza Collection
2011: Chicken With Chickpeas
2010: Choux Pastry
Would you plan a celebration away from home?
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